Louisiana Roasted Pecan Pie
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of Bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.
- 1 unbaked pie shell (8½ inch to 9 inch)
- ½ cup pecan pieces
- 3 eggs
- ¾ cup sugar
- ¼ cup brown sugar
- 1 cup corn syrup
- 2 tablespoons butter, melted and cooled
- 1½ teaspoons vanilla extract
- 1½ tablespoons bourbon (optional)
- ⅛ teaspoon salt
- 1 cup pecan halves
- Dry roast the ½ cup of pecan pieces in a 300°F oven until dark; keep an eye on them so they don't burn, though.
- I start checking after 5 minutes and check frequently after that.
- When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces.
- Set aside.
- Preheat oven to 350°F.
- Beat eggs in a large bowl until frothy.
- Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces.
- Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
- Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350°F for about 40 minutes.
- Reduce oven heat to 325°F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
- Remove from oven and allow to cool thoroughly before serving.